Yeasts and molds

Yeasts and molds are ubiquitous in crops, food products, air, water, and many other environments. Molds and yeasts are important fungal organisms in relation to human welfare, safety, and food resources. They are used in the production of many products including wines, single-cell proteins, beer, bread, ripened cheese, cured meats, organic acids, vitamins, and many other products. Some mold species are known to contribute positively to the flavor, aroma, and texture of dry-cured meat products and fermented sausages. However, under certain conditions they can act as spoilage organisms in foods, especially in processed, preserved, and refrigerated foods such as meats. While molds are not a significant spoilage flora of fresh meats, they can be the dominant spoilage flora of dry cured meats and fermented sausages, with the potential of producing mycotoxins. A knowledge of the characteristics of these fungi and how they contaminate meat products is essential to prevent spoilage and potential production of mycotoxins. This chapter aims to describe the morphological and physiological characteristics of yeasts and molds, their detection and identification, their occurrence in meats and meat products, and strategies on how to prevent and control their growth.